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Tuna Katsu Sandwich with Ginger Slaw
A panko-crusted tuna steak, seared briefly so it stays pink, in white bread with a sweet and tangy tonkatsu sauce and crunchy pickled ginger cabbage slaw. Serve with sliced apple.
- YieldServes 2
- Hands-on21 min
- Total21 min
- Difficulty
Ingredients
- 2 tbspplain flour, heaped
- 1egg
- 60 gpanko breadcrumbs
- 1 tbspmilk, a dash
- 2tuna steaks, thick, about 170 g each
- 3 tbspvegetable oil
- 180 gwhite cabbage
- 60 gpickled ginger, plus a splash of the pickling liquid
- 4 sliceswhite bread, thick, crusts removed
- to tastefreshly ground black pepper
For the tonkatsu sauce
- 125 mltomato ketchup
- 2 tbspsoy sauce
- 2 tbspWorcestershire sauce
- 2 tbspmirin
- 1 clovegarlic
- 1 pinchchilli flakes
To serve
- ½green appleoptional
- 1 tspsesame seedsoptional
- 1lime, cut into wedges
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